Using seasonal vegetables, Summer Vegetable Fried Rice is a versatile side dish that you can add any veggies you like to and is on the table in under 30 minutes.

Peppers, carrots, peas and onions in fried rice

Everyone loves a good veggie fried rice, and I load it with as many of my favorite vegetables as possible, customizing it based on what’s in season.

I used onions, sweet peppers (the small colorful ones you find in produce bags), summer squash, carrots, and fresh peas in this dish. You can also use frozen peas if fresh ones aren’t available.

A spoonful of rice

Optional additions

For a delicious, sweet bite, I like to add fresh pineapple pieces. You could also add fresh orange segments too. Make it a meal, add cooked chicken, beef, shrimp or tofu.

Serving suggestion

This rice completes a meal featuring Slow Cooker Orange Chicken Wings and simple sautéed snow peas.

Fried rice from overhead with wings, peppers and vegetables

Which rice is best for fried rice

I like to use short grain white rice. It’s best to use rice that has been cooked and cooled, so leftover rice or rice made ahead works well to prevent clumping.

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Colorful vegetable fried rice in an oval serving dish
5 from 3 reviews

Summer Vegetable Fried Rice

Janette
Easy fried rice with summer vegetables like zucchini, carrots, peppers and peas.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 cups
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Ingredients
 

  • 2 tablespoons + 1 tablespoon canola or vegetable oil
  • 1 cup onion, chopped
  • ⅓ cup (35 grams) sweet peppers, chopped
  • ⅓ cup (68 grams) zucchini/courgette, chopped small
  • ⅓ cup (32 grams) carrots, chopped into small matchsticks
  • ⅓ cup (53 grams) fresh peas
  • 2 garlic cloves, finely chopped
  • 2 large eggs, room temperature, beaten
  • 2 cups (280 grams) cooked rice, cold
  • 2 tablespoons soy sauce
  • 2 green/spring onions, chopped

Instructions
 

  • To a heavy skillet, add the 2 tablespoons oil over medium heat. Add the onion, peppers and squash, cook for 5 minutes stirring often. Stir in the carrots, peas and garlic cook 1 minute. Remove from the pan.
  • Add the remaining tablespoon oil  to the pan and turn the heat up to high. Add the rice and press in an even layer. Brown the rice slightly in the oil, stirring to mix with the oil.
  • Make a well in the center by pushing the rice to the edge of the pan and add the beaten egg. As it starts to set, fold in the rice and mix to break up the egg. Add the vegetables and soy sauce, stir to combine well. Serve immediately garnished with green onions.
Serving: 1/2 cup, Calories: 115kcal, Carbohydrates: 18g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 47mg, Sodium: 243mg, Fiber: 2g, Sugar: 3g
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